Sugar-free blueberry compote
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Serves:     people
Notes from Anna
  • To sterilise jars and their lids, wash thoroughly in warm, soapy water, rinse and drain upside down on kitchen paper. Place on a baking tray in a preheated oven at 140°C (120˚C fan/Gas 1) for 15-20 minutes.
  • This quick and healthy ‘jam’ is delicious with porridge, spooned over Greek yogurt or spread on toast instead of sugary shop-bought jams.
  • If kept refrigerated it will last for up to two weeks.


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  1. If using fresh blueberries rinse them under running water. Put the berries in a small pan and heat for about 5 minutes or until they burst and release their juice.
  2. Add the chia seeds, lemon juice and honey and stir well to combine. Simmer for 8-10 minutes stirring occasionally until the mixture thickens to a jam-like consistency.
  3. Pour into a sterilised jar and when it has cooled down store it in the fridge.

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